Subj : Peanut Butter Cup Cupcakes
To   : All
From : Mojo
Date : Tue May 24 2016 07:28 pm

Peanut Butter Cup Cupcakes

Ingredients:

For the Cupcakes

   You can use 2 dozen baked and cooled chocolate cupcakes (from a box mix) OR
   3 cups all purpose flour
   2 cups granulated sugar
   1/2 cup unsweetened cocoa powder
   2 teaspoons baking soda
   1 teaspoon salt
   2 cups hot water
   3/4 cup vegetable oil
   2 tablespoons white or distilled vinegar
   1 tablespoon instant coffee granules (optional)
   1 tablespoon vanilla extract

For the Frosting

   1/2 cup unsalted butter
   1 1/2 cups granulated sugar
   1 1/4 cups unsweetened cocoa
   1/4 teaspoon salt
   1 1/4 cups heavy whipping cream
   1/4 cup sour cream
   1 teaspoon instant coffee granules (optional)
   2 teaspoons vanilla extract
   Chopped Reese's Peanut Butter Cups, for garnish

For the Filling

   1/2 cup creamy peanut butter (not natural)
   1/2 cup granulated sugar
   1/2 teaspoon vanilla extract
   1 cup heavy whipping cream

Directions

1. Want to skip the skip of making cupcakes from scratch? No problem, buy plain
ones from the store or make them from a box mix, skip to step 5.

2. Preheat oven to 350�F. Line cupcake pans with liners (around 30).

3. Make the cupcakes: whisk the flour, sugar, cocoa powder, baking soda, and
salt in a large mixing bowl. Whisk the hot water, oil, vinegar, coffee (if
using), and vanilla in a large measuring cup. Whisk, then stir, the liquid into
the dry mixture.

4. Divide evenly among cupcake liners (about 2/3 full) and bake for about 15
minutes, until a toothpick comes out clean. Cool completely before filling and
frosting.

5. While the cupcakes are baking, make the frosting. The frosting requires
cooling/chilling time. Melt the butter in a medium saucepan over medium low
heat. Stir in the sugar and cocoa. It will make a thick paste. Whisk together
the heavy whipping cream, sour cream, vanilla, and coffee (if using) in a large
measuring cup. Slowly stir the cream mixture into the saucepan, whisking as
needed, until smooth. Cook until the mixture is thick and hot, 4-8 minutes
(just until it starts to bubble), then cool for 2-3 hours. I like to cool it
until the bowl is easy to touch, then chill it until it's thick like frosting,
stirring occasionally. Chilling will help it set faster, especially if it's
warm in your house.

6. Make the filling: beat peanut butter and sugar with a hand mixer or stand
mixer fitted with the whisk attachment until smooth. Add in vanilla, then
slowly add whipping cream and turn the speed to high. Beat until stiff peaks
form. Chill until ready to use.

7. To assemble cupcakes: fill each cupcake with some of the peanut butter
filling. You can either use a knife to cut out some of the cupcake and spoon or
pipe it in, or you can use a Wilton Cupcake Filling Tip (Bismarck) and a pastry
bag to fill by just pushing the tip into the cupcake and moving it slightly as
you press the bag to fill the cupcake. Frost with the frosting and sprinkle
with chopped peanut butter cups.

8. Store in refrigerator up to 3 days. Cupcakes can be made and frozen ahead of
time for up to one month. Filling should be used within 24 hours (store in
refrigerator) and frosting can be made up to 2 days ahead and stored in the
refrigerator (it might harden completely, let come to room temperature and stir
to loosen).
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